Post by kickingfrog on Jan 28, 2011 15:06:01 GMT
Doughnut Trails
If you have ever taken a holiday in Spain and eaten chwrrows - golden, sweet doughnut strips - you can expect a similar result from this delicious recipe. Serve them freshly cooked as they do in Spain.
MAKES ABOUT 20
350 ml/ 12 fI oz/ l 1/3 cups warm but not hot milk
5 ml/ 1 tsp salt
65 g/ 2 1/2 oz/ scant 1/3 cup caster (superfine) sugar
225 g/ 8 oz/ 2 cups white rice flour
10 ml/ 2 tsp xanthum gum
10 ml/ 2 tsp easy-blend dried yeast
Oil for deep-frying
5 ml / 1 tsp ground cinnamon (optional)
1 Place the milk, salt and 20 ml/ 1 1/2 tbsp of the sugar in the breadmaker pan. Add the flour and gum. Finally, sprinkle the yeast on top.
2 Set the machine to Dough.
3 When kneaded and proved, heat the oil for deep-frying to 190°C/ 375°F or until a cube of day-old bread (gluten free of course!) browns in 30 seconds.
4 Either put the dough in a piping (pastry) bag with a large star tube (tip) or in a plastic bag with the corner of the bag snipped off. Pipe the dough into the hot oil cutting it off at about 7.5 cm/3 in intervals.
5 Fry (saute) for about 4 minutes or until golden brown and cooked through, turning the pieces over as necessary. Remove with a draining spoon and drain on kitchen paper (paper towels).
6 Place the pieces in a bag with the remaining sugar and the cinnamon, if using. Hold the bag closed and shake it to coat the doughnuts. Serve while very fresh.
*******************
As I said in a previous post, the recipe... comes from a book called "Real Food - Gluten Free Bread and Cakes from your breadmaker" by Carolyn Humphries. The price printed on the book is £7.99.
Don't know how widely available the book is - you can definitely buy it from Amazon as this is where I got it from.
Hopefully this link www.amazon.co.uk/exec/obidos/ASI ... 01-1958008 will work but if not, just type 'gluten free bread' in the search box on the Amazon site.
The recipes are for all sorts of bread and use a variety of natural GF flours including white/brown rice, buckwheat, cornflour, potato flour, soya etc. It says you can use specialist ready-made flour if you prefer.
I only got the book yesterday so have only tried one recipe so far (the milk loaf) and it came out with a good texture and flavour is still soft (made it last night). To add more flavour I replaced some of the rice flour with buckwheat.
Just in case anyone is wondering - I have no connection with the person who wrote this book so am not trying to give them any sneaky advertising - I just bought it because, having just bought a breadmaker, I wanted more variety than was in the little book that came with it.
I have not tried the doughnut recipe.
************
GF doughnut recipes
Posted by Bobby on 16/5/2005, in reply to "doughnuts"
GF board
There is a gf doughnut recipe at www.glutafin.co.uk/en/article.asp?chco_id=349
**********************************
Jam donuts (doughnuts)
Posted by Paul Madrid
on 28/5/2006
..... Jam donunts. I make the batter in the machine, roll into small balls and the squash to make patties. put the jam on half of the patties, then put the pther ones on top and seal them. Leave for about an hour (because of the yeast they puff up quite a bit. Cook in a fryer and roll in sugar. The recipe makes about 12. hard not to eat them in a day though!
I use Glutafin range of flours.
have a look at the link, they make different flours and the recipes are great.
.....
www.glutafin.co.uk/en/article.asp?chco_id=349
******************************************************
GF doughnuts
Posted by paul madrid on 3/8/2007
GF board
...........
Doughnuts
Frying temp – ensure oil is at 170º
Makes 12 jam doughnuts
Ingredients:
500g/17oz Glutafin gluten free white mix plus extra for dusting and shaping
1 sachet easy blend dried yeast (enclosed with mix)
25g/1oz caster sugar
25g/1oz butter, melted and cooled
2 medium egg yolks
250ml/8fl oz hand hot water
110g/4oz firm raspberry jam
1ltr/35fl oz vegetable oil for deep frying
50g/20oz caster sugar for dipping.
Method:
1) Place all the dry ingredients into a bowl and mix thoroughly. Stir in the melted butter, egg yolks and water, beating thoroughly with and electric whisk to ive a sticky dough.
2) Liberally dust 2 baking sheets and the work surface with extra flour. Tip the dough out of the bowl using a srubbisher onto the work surface and knead lightly. Divide into 24 equal pieces.
3) Flatten each dough ball gently to make a 6cm/2 ½” round. Place a small teaspoon of jam into the centre of 12 rounds. Brush the dough around the jam with water.
4) Place the remaining dough rounds on top of the jam rounds and pinch edges together. Knock back the edges of each round with a round bladed knife, to give more of a doughnut shape.
5) Place doughnuts onto the baking sheets leaving a space between each one. Cover loosely with oiled cling film and leave to prove for approximately 1 hour until doubled in size.
6) Gently lower the doughnuts into a deep pan or deep fat fryer maintained at 170º/325ºF and cook for 2 – 3 minutes until golden.
7) Drain on kitchen paper and toss immediately in caster sugar. Cool slightly before serving warm
8) Best eaten within 24 hours (like they’d ever last THAT long!).
**********
Doughnuts recipe - tried and tested!
Posted by Kaaloo on 23/5/2009
GF board
...
Doughnuts
2 tbsp. butter
2 eggs
half tsp. nutmeg (can leave it out if you cant find some in the house!)
half cup sugar (if using Orgran flour as its very sweet or one cup if not)
1 cup milk
4 & half cups self-rising flour (I used Orgran)
1) Cream the butter which should be soft but not melted
2) add sugar and blend well
3) add well-beaten eggs
4) Add nutmeg (optional) to the flour and add to the first mixture alternately with the milk.
5) Turn the dough out to a floured board,
6) cut into circles or ball shapes and cook in deep fat hot enough to make a doughnut rise to the surface quickly and brown each side for about 1 minute.
If you want to add a few more calories, put sugar and nutmeg or cinnamon in a bag and some doughnuts and shake or smear some good chocolate on top.
...
************
If you have ever taken a holiday in Spain and eaten chwrrows - golden, sweet doughnut strips - you can expect a similar result from this delicious recipe. Serve them freshly cooked as they do in Spain.
MAKES ABOUT 20
350 ml/ 12 fI oz/ l 1/3 cups warm but not hot milk
5 ml/ 1 tsp salt
65 g/ 2 1/2 oz/ scant 1/3 cup caster (superfine) sugar
225 g/ 8 oz/ 2 cups white rice flour
10 ml/ 2 tsp xanthum gum
10 ml/ 2 tsp easy-blend dried yeast
Oil for deep-frying
5 ml / 1 tsp ground cinnamon (optional)
1 Place the milk, salt and 20 ml/ 1 1/2 tbsp of the sugar in the breadmaker pan. Add the flour and gum. Finally, sprinkle the yeast on top.
2 Set the machine to Dough.
3 When kneaded and proved, heat the oil for deep-frying to 190°C/ 375°F or until a cube of day-old bread (gluten free of course!) browns in 30 seconds.
4 Either put the dough in a piping (pastry) bag with a large star tube (tip) or in a plastic bag with the corner of the bag snipped off. Pipe the dough into the hot oil cutting it off at about 7.5 cm/3 in intervals.
5 Fry (saute) for about 4 minutes or until golden brown and cooked through, turning the pieces over as necessary. Remove with a draining spoon and drain on kitchen paper (paper towels).
6 Place the pieces in a bag with the remaining sugar and the cinnamon, if using. Hold the bag closed and shake it to coat the doughnuts. Serve while very fresh.
*******************
As I said in a previous post, the recipe... comes from a book called "Real Food - Gluten Free Bread and Cakes from your breadmaker" by Carolyn Humphries. The price printed on the book is £7.99.
Don't know how widely available the book is - you can definitely buy it from Amazon as this is where I got it from.
Hopefully this link www.amazon.co.uk/exec/obidos/ASI ... 01-1958008 will work but if not, just type 'gluten free bread' in the search box on the Amazon site.
The recipes are for all sorts of bread and use a variety of natural GF flours including white/brown rice, buckwheat, cornflour, potato flour, soya etc. It says you can use specialist ready-made flour if you prefer.
I only got the book yesterday so have only tried one recipe so far (the milk loaf) and it came out with a good texture and flavour is still soft (made it last night). To add more flavour I replaced some of the rice flour with buckwheat.
Just in case anyone is wondering - I have no connection with the person who wrote this book so am not trying to give them any sneaky advertising - I just bought it because, having just bought a breadmaker, I wanted more variety than was in the little book that came with it.
I have not tried the doughnut recipe.
************
GF doughnut recipes
Posted by Bobby on 16/5/2005, in reply to "doughnuts"
GF board
There is a gf doughnut recipe at www.glutafin.co.uk/en/article.asp?chco_id=349
**********************************
Jam donuts (doughnuts)
Posted by Paul Madrid
on 28/5/2006
..... Jam donunts. I make the batter in the machine, roll into small balls and the squash to make patties. put the jam on half of the patties, then put the pther ones on top and seal them. Leave for about an hour (because of the yeast they puff up quite a bit. Cook in a fryer and roll in sugar. The recipe makes about 12. hard not to eat them in a day though!
I use Glutafin range of flours.
have a look at the link, they make different flours and the recipes are great.
.....
www.glutafin.co.uk/en/article.asp?chco_id=349
******************************************************
GF doughnuts
Posted by paul madrid on 3/8/2007
GF board
...........
Doughnuts
Frying temp – ensure oil is at 170º
Makes 12 jam doughnuts
Ingredients:
500g/17oz Glutafin gluten free white mix plus extra for dusting and shaping
1 sachet easy blend dried yeast (enclosed with mix)
25g/1oz caster sugar
25g/1oz butter, melted and cooled
2 medium egg yolks
250ml/8fl oz hand hot water
110g/4oz firm raspberry jam
1ltr/35fl oz vegetable oil for deep frying
50g/20oz caster sugar for dipping.
Method:
1) Place all the dry ingredients into a bowl and mix thoroughly. Stir in the melted butter, egg yolks and water, beating thoroughly with and electric whisk to ive a sticky dough.
2) Liberally dust 2 baking sheets and the work surface with extra flour. Tip the dough out of the bowl using a srubbisher onto the work surface and knead lightly. Divide into 24 equal pieces.
3) Flatten each dough ball gently to make a 6cm/2 ½” round. Place a small teaspoon of jam into the centre of 12 rounds. Brush the dough around the jam with water.
4) Place the remaining dough rounds on top of the jam rounds and pinch edges together. Knock back the edges of each round with a round bladed knife, to give more of a doughnut shape.
5) Place doughnuts onto the baking sheets leaving a space between each one. Cover loosely with oiled cling film and leave to prove for approximately 1 hour until doubled in size.
6) Gently lower the doughnuts into a deep pan or deep fat fryer maintained at 170º/325ºF and cook for 2 – 3 minutes until golden.
7) Drain on kitchen paper and toss immediately in caster sugar. Cool slightly before serving warm
8) Best eaten within 24 hours (like they’d ever last THAT long!).
**********
Doughnuts recipe - tried and tested!
Posted by Kaaloo on 23/5/2009
GF board
...
Doughnuts
2 tbsp. butter
2 eggs
half tsp. nutmeg (can leave it out if you cant find some in the house!)
half cup sugar (if using Orgran flour as its very sweet or one cup if not)
1 cup milk
4 & half cups self-rising flour (I used Orgran)
1) Cream the butter which should be soft but not melted
2) add sugar and blend well
3) add well-beaten eggs
4) Add nutmeg (optional) to the flour and add to the first mixture alternately with the milk.
5) Turn the dough out to a floured board,
6) cut into circles or ball shapes and cook in deep fat hot enough to make a doughnut rise to the surface quickly and brown each side for about 1 minute.
If you want to add a few more calories, put sugar and nutmeg or cinnamon in a bag and some doughnuts and shake or smear some good chocolate on top.
...
************